MEAL PLAN TIPS:

Saturday: Skillet Steaks: These steaks are ready in 25 minutes from start to finish! We’d wait longer in line at a restaurant than this! Perfect Baked Potato: You can always make these ahead and simply reheat or if you prefer, you can use the slow cooker method instead. Spinach Artichoke Dip: This can be prepped ahead, stored in the fridge then popped in the oven before you are ready to serve. Cookie Dough Dip: I will make this favorite dip earlier in the day and refrigerate. Classic Spritz Cookies: I’ll bake these earlier in the day – so festive! I am making all this delicious food, along with these appetizers and cookies for football game watching tonight!

Sunday: Brisket with Tomato Gravy: The slow cooker does all the hard work on this recipe. I prep it the night before, add it all to the slow cooker insert and store in the refrigerator overnight. Then, I just place the insert back into the slow cooker and set the timer as we head out for church. Broccoli: Prep the broccoli ahead by cutting into florets when you first get home with it. Popovers: Another delicious recipe from the cookbook that is definitely best fresh!

Monday: Shrimp Scampi: You can replace the traditional pasta in this scampi with my favorite olive oil and garlic zucchini noodles if you’d like! Either way, this is a quick-fix meal that’s so elegant and delicious! It is a definite favorite!

Tuesday: Instant Pot Sweet Potato Chili: This recipe is on the table in 30 minutes with minimal prep. Delicious and so easy!

Thursday: Baked Chicken Breasts: So simple, juicy and ready in 30 minutes! Make extra to use for tomorrow night’s supper! Slow Cooker Green Beans: So easy to make these flavorful slow cooker beans, but you can go ahead and prepare them in the insert, place in the fridge overnight, then start the slow cooker in the morning.

Friday: Chicken Avocado Pear Salad: A super quick recipe that is ready in less than 30 minutes. To speed things along, you could cook your bacon and chicken up to three days ahead and then just reheat to include on the salad to cut the time even more. Since I’m baking chicken on Thursday, I’ll make extra to use for this recipe!